Preheat oven to 400 degrees.
Line a loaf pan with parchment paper.
In a stand mixer beat the coconut cream, water, vegan butter, lemon zest, apple cider vinegar and egg.
In a small bowl whisk the gluten free flour, baking powder, xanthan gum, salt, spices and brown sugar.
Slowly add the dry to wet ingredients and on medium speed mix until combined.
Add the cranberries, poppyseeds and almonds and mix.
I like to beat the batter for just a couple of minutes to get air into it.
Transfer batter to lined loaf pan.
Bake for 45-60 minutes.
After 40 minutes check the loaf, and add 10 minute increments until a toothpick inserted in loaf comes out clean.
Mine took 60 minutes but I am at a very high altitude so baking time will vary depending on where you live.
Remove from oven and let cool on rack.